As the rituals of Sarhul festival concluded, people queued up at the Sarna Sthal (tribal worship place) to consume the Prasad or the holy offering, served in small leaf bowls.
This holy offering, prepared in the form of tarhi or khichdi comprising the meat of sacrificed chicken, rice and Urad daal (black gram). The most unique thing about the offerings is that the devotees are not allowed to carry it home but consume it only at the Sarna Sthal.
Former head of tribal and regional department of Ranchi University, Girdhari Ram Gaunjhu said, “The Prasad prepared is distributed among the devotees and what remains is left at the Sarna Sthal for consumption of other beings like animals and birds, reflecting the idea of care for all beings of Sarna religion.”
Sacrifice of chicken is a major part of the festival and three different type of chicken are sacrificed for the different gods and spirits. For Singh Bonga or the God almighty, a white chicken is sacrificed while red chicken is sacrificed for Mother Earth. However, a black chicken is sacrificed to please the evil spirits and ghosts, also called the Bonga.
Apart from the holy offering prepared at Sarna Sthal, every tribal household prepared a variety of traditional food on the occasion of the festival.
Dular Tudu, a student of post graduation in tribal and regional languages department of Ranchi University informed that a variety of delicacies, mostly steamed or roasted, are prepared in every household on the festival.
“Chhilka Roti made of rice flour, Khapra roti, peetha and dhuska are the most common dishes prepared in all households. Apart from this, Dumbu, prepared by steaming rice four and arsa, made by mixing rice flour in caramelized sugar and frying it are some of the favourite traditional sweets,” Tudu said.
Among the non vegetarian items, fish and crab are very popular apart from the chicken sacrificed for the rituals.
Explaining the health benefits of tribal food Ganjhu said that as most of it is prepared by steaming or roasting, thus being very healthy compared to the fried food.
“Most of the food is climate based as the tribals depend on what grows naturally in forests like Putkal Saag, katai leaves and Sarai fruit. Also, very less spice is used and almost all the item consumed has medicinal value,” he said.